Time 30m Yield about 3 cups. Number Of Ingredients 14 Steps:
Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes. , In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese.,
Time 1h10m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
In a big soup pot over med heat, let the oil get warmed. Add in onion, garlic, and celery; stir/saute for 5 minutes or until tender. Add in potatoes; stir to mix well. Add in stock, thyme, salt, and pepper; bring to a boil. Lower heat to med-low and simmer, covered, 15 minutes or until potatoes are soft. Transfer mixture to a blender or food processor in batches; process until smooth (may use a stick blender). Return soup to pot and add buttermilk. Simmer 10 minutes or until heated through. Ladle into individual soup bowls; top with chopped apples.
Yield Serves 4 Number Of Ingredients 5 Steps:
Combine first 4 ingredients in heavy large saucepan. Cover and simmer over medium-low heat until potatoes are tender, about 20 minutes. Transfer mixture to blender or processor and puree until smooth. Return soup to saucepan. Stir in rosemary and bring to simmer. Season to taste with salt and pepper.(Can be prepared 2 days ahead; refrigerate. Return to simmer before serving.)
Time 30m Yield 8 servings (2 quarts). Number Of Ingredients 13 Steps:
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Time 50m Yield 9 Number Of Ingredients 9 Steps:
Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender. Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted. In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.
Time 40m Yield 15 Number Of Ingredients 13 Steps:
In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly. Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Time 30m Yield 1 serving(s) Number Of Ingredients 5 Steps:
Peel and cube potatoes. Put in a saucepan along with the onions and celery. Add water, but don’t quite cover the vegetables. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender. Using a potato masher, coarsely crush the potatoes, but don’t mash them–you want chunks left. Add enough milk or cream to thin to desired thickness and add salt& pepper to taste. (It will take a lot of salt!).
Yield 9 Number Of Ingredients 8 Steps:
In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished. Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
More about “two potato soup recipes”
Time 12h35m Yield 4 Number Of Ingredients 8 Steps:
In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots. Cover; cook on Low setting 8 to 12 hours. About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.
